Zeki Berk

Technion – Israel Institute of Technology

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S. Mizrahi

Technion – Israel Institute of Technology

ÉD

Élisabeth Dumoulin

AgroParisTech

Uri Cogan

Technion – Israel Institute of Technology

Shimon Mizrahi

Technion – Israel Institute of Technology

A. Yaron

Ben-Gurion University of the Negev

G. Zimmermann

Technion – Israel Institute of Technology

Ayelet Fishman

Technion – Israel Institute of Technology

C. H. MANNHEIM

Technion – Israel Institute of Technology

Adel Senoussi

Technion – Israel Institute of Technology

Yuval Shoham

Technion – Israel Institute of Technology

Cooperative Institutions

Technion – Israel Institute of Technology

Laboratoire Ingénierie, Procédés, Aliments

Massachusetts Institute of Technology

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Laboratoire Génie Industriel

AgroParisTech

Université Paris-Saclay

Institut National de la Recherche Agronomique

Hebrew University of Jerusalem

Weizmann Institute of Science

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FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE: MATHEMATICAL TREATMENT

Journal of Texture Studies (1972)

S. Mizrahi Zeki Berk

Abstract Based on a model of a suspension of interacting particles in a pseudoplastic solvent, a rheological equation was developed which could describe the flow properties of concentrated orange juice. The function was obtained by modifying Casson’s equation and has the following form: image The magnitude of the parameter k o is affected by the concentration of the suspended particles, the concentration of soluble pectin and by conditions favorable for pectin gel formation. The other two parameters, k and m , are determined mainly by the solvent properties. The mechanism responsible for the flow behaviour of the concentrated orange juice under various conditions could be predicted and explained by the properties of the components in the system.

Pectin

Shear thinning

Orange juice

Flow properties

10.1111/j.1745-4603.1972.tb00610.x

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Citations (98)

Frying, Baking, Roasting

Elsevier eBooks (2009)

Zeki Berk

Roasting

Heat stability

10.1016/b978-0-12-373660-4.00024-7

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Citations (1)

Distillation

Elsevier eBooks (2018)

Zeki Berk

Azeotrope

Extractive distillation

Pervaporation

Batch distillation

Steam distillation

Continuous distillation

Azeotropic distillation

Flash evaporation

10.1016/b978-0-12-812018-7.00013-0

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Citations (1)

Ionizing Irradiation and Other Non-thermal Preservation Processes

Elsevier eBooks (2009)

Zeki Berk

Sterilization

10.1016/b978-0-12-373660-4.00025-9

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Citations (1)

Introduction: history, production, trade, and utilization

Elsevier eBooks (2016)

Zeki Berk

10.1016/b978-0-12-803133-9.00001-1

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Citations (10)

Fluid Flow

Elsevier eBooks (2009)

Zeki Berk

Herschel–Bulkley fluid

Dilatant

Shear thinning

Apparent viscosity

10.1016/b978-0-12-373660-4.00002-8

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Citations (2)

Second ISEKI-Food conference

Journal of Food Engineering (2012)

Zeki Berk

10.1016/j.jfoodeng.2012.12.023

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Isolation of soybean protein: Effect of processing conditions on yields and purity

Journal of the American Oil Chemists Society (1967)

Uri Cogan A. Yaron Zeki Berk S. Mizrahi

Abstract The process of soybean‐protein isolation, comprising extraction in dilute calcium hydroxide and precipitation with hydrochloric acid at pH 4.5, was evaluated from the viewpoint of the effect of processing conditions on yields and product purity. The course of extraction and the effect of particle size and agitation indicate that the process is quite rapid even when coarse meal is treated under mild agitation. The heattreatment history of the meal is the main factor governing the extraction and isolation yields. The precipitation yield is unaffected by temperature. Two steps of curd washing were found to suffice for maximum product purity. The purity is also improved considerably by preliminary sifting of the meal.

Hydrochloric acid

10.1007/bf02635625

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Citations (22)

Refrigeration

Elsevier eBooks (2013)

Zeki Berk

10.1016/b978-0-12-415923-5.00020-4

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Citations (2)

Extrusion

Elsevier eBooks (2013)

Zeki Berk

10.1016/b978-0-12-415923-5.00015-0

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Citations (8)